Prosciutto-Wrapped Shrimp Recipe – American Special
Prosciutto-Wrapped Shrimp is a quick, elegant appetizer that delivers impressive flavor with minimal effort. Juicy large shrimp are wrapped in savory prosciutto, then pan-seared until the prosciutto is crisp and the shrimp is perfectly opaque. A drizzle of lemon juice and a sprinkle of fresh herbs like parsley or thyme give brightness and aroma. Whether served as finger food at a party or as part of a light dinner with salad, this dish brings together texture and taste in a way that feels special.
- Prep Time20 min
- Cook Time5 min
- Total Time25 min
Prosciutto-Wrapped Shrimp Ingredients :
- 1 lb large shrimp, peeled and deveined (tails on for presentation)
- 8-10 slices of prosciutto (thinly sliced)
- 2 tbsp olive oil (for cooking)
- 1 clove garlic, minced (optional)
- 1 tbsp fresh lemon juice (for finishing)
- Freshly ground black pepper, to taste
- Fresh herbs (such as parsley, basil, or thyme), for garnish
Prepare the Shrimp:
Pat the shrimp dry with paper towels to ensure they cook evenly and crisp up in the prosciutto.
If the shrimp are too large, you can cut them in half, but keep the tail on for presentation if you like.
Wrap the Shrimp:
Take a slice of prosciutto and cut it in half lengthwise (or leave it whole if it’s small enough).
Wrap each shrimp with a piece of prosciutto, starting from the thick end of the shrimp and spiraling it around. The prosciutto should cover most of the shrimp, leaving the tail exposed
Secure the prosciutto by gently pressing it into place (the thin prosciutto should stick well without the need for toothpicks).
Cook the Shrimp:
Heat the olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the wrapped shrimp in a single layer. Cook in batches if necessary to avoid overcrowding.
Sauté the shrimp for about 2-3 minutes on each side until the shrimp is cooked through (opaque and pink) and the prosciutto is crispy. If using garlic, add the minced garlic to the pan after turning the shrimp, cooking it for just 30 seconds until fragrant.
Finishing Touches:
Once cooked, remove the shrimp from the skillet and place them on a plate.
Drizzle the shrimp with fresh lemon juice for a bright, zesty finish.
Season with freshly ground black pepper to taste and garnish with fresh herbs like parsley, basil, or thyme.
Serve:
Serve immediately as an appetizer or over a light salad or pasta for a full meal.
Recipe Notes :
Shrimp Size & Prep: Use large shrimp (16/20 count) for best presentation; pat them dry so they sear nicely.
Prosciutto Handling: Thin slices wrap easily; cut slices in half for smaller shrimp or use larger pieces for full coverage.
Flavor Enhancers: Adding minced garlic gives depth; lemon juice adds a fresh zesty counterpoint.
Cooking Technique: Sear in olive oil over medium-high heat, working in batches so shrimp aren’t crowded and steam doesn’t build up.
Serving Suggestions: Best served immediately as an appetizer; pairs well with a light salad or as part of antipasto.
